I can't say that I'd ever use these techniques, as I am not a butcher. However, I had to comment on the care and respect you show for the animal and the work of the farmer. This is evident in the economy of motion and precision with which you work. It's a beautiful thing to see a craftsman exercising his trade at the highest levels :) Thank you.
Very well done. I worked as a meat cutter for seven years in the 1970s while I was in high school and summers while at university. I worked through the transition from whole sides and quarters of beef in the retail setting to vacuum-packed, mostly boneless beef primals because of the large increase in transportation costs after the 1973 Oil Crisis. These videos bring back many good memories. There seems to be a trend towards locally raised and butchered beef these days. Perhaps once I am fully retired I'll get back into it for old times sake. I still have my knives, steel, hooks, and saw, and I occasionally use the knives after purchasing vacuum-packed primals of pork and beef.
Mr. Cross I am absolutely amazed at your work, slow and precise explanation. I am Greek, and in Greece all the names are different and I cannot get what I want since I have been brought up in English speaking countries. Thank you so much for sharing your knowledge with us.
Most excellent series. Very detailed and perfect speed making it easy to follow along (if I had my own cow, of course). I hope you are still around and would love to see more videos from you.
Great job on the cutting and explanation. I’ve been doing deer, elk, and antelope for years and it’s great to see that differentiation so I can do roasts and different steak cuts. Thanks for posting and sharing
thanks for the videos Michael, as you said not everyone has/wants to use a band saw etc. I really enjoyed watching you break down the beast with a knife, another 10 times of watching it, and Im going out with a boning knife and give it a go...what can go wrong and as we all know practice makes perfect.
Michael, thanks for these videos! I think I have seen nearly every video on YT and I have to say that yours are about as comprehensive as can be without being hands on. I think that if a person is interested in being a butcher or would just like to process their own animals this hour of videos would be worth watching (maybe more than once). Congratulations on a job well done these are the best videos for the wannabe butcher. Please DO POST MORE! Pork , venison, goat and sheep butchering !!!
I thoroughly enjoyed these tutorials. I never knew how a Primal Beef was butchered and to be honest I am still a bit foggy on how it is done. So, I will have to review these many times before I actually am able to define where an what comes from. Thank You and I look forward to more info tutorials. Harry
It's very educational for a person like me sir. I am hoping to have a butcher job but I'm not fully equipped with such skill even I've undergo slaughtering training for one month. But I feel I still have more space within me for a knowledge on this kind of job but as of now I need an employer to accept and hire me and trust me that I will do things of their expectations.
Excellent videos, Michael. It's real mastery. Or rather mastery squared. Great expertise of doing the work coupled with outstanding ability to teach it. Plus a huge brownie point to the videographer.
Thanks for that Michael it was very informative....I work in a lamb plant then I get a call this afternoon 16/11/11 and get asked to bone beef and do a costing for at our sister plant on Friday 18/11/11......LOL I havnt boned beef for 17yrs and it was just panic......Thanks again.....Memory restored.
I watched all trhee parts! It's good to see samebody very skilled and that enjoys what he's doing, to the point of sharindg it. Thanks, I learned something today.
Wow as i am farming in canada and butcher a beef for the family every year this tutorial is the best . You must have a magic knife as it seems that it never gets dull! LOL. Thank you for sharing your expertize.
I haven't broken down a beast in about 30 yrs. Thanks for the refresher course! Now I'm off to butcher the two sides of a 275kg weaner. This will help a lot. (Great technique I might add)
thanks for your extraordinary, professional explanations in combination with perfect demonstration in cuts. Would like to watch life, when you debone and cut meats.
Since you are butcher yourself do you mind helping me understand the difference between robbed and full quarter? need to know what a robbed quarter means :)
great to see these the butcher arts need to come back in america and this is an easy way to get people interested cuz once you start watching these its fascinating
Unless you've actually butchered a quarter, you can't appreciate this man's skills. I've helped with dozens of animals and never seen someone handle the knife like this. He makes a very labor intensive, exacting process seem simple but it's not. A true professional.
+oceantraveller11 Speaking as a retired Butcher myself, obviously it's years of practice & the knife skills & the skill of the wrist of the knife hand. Great clean worker to watch!
What are you up to these days michael? These videos were really helpful to me when I was learning carcass breakdown. What are you currently doing for work? Where do you live? Wish you had more videos because they are really well done
@HACollins1 Hi and thank you for your question, the chuck is a very useful cut when it is used the right way, The chuck is best used for this, first it can be diced as it makes a very tender stewing meat, most Mexican dishes use this because the more it is cooked the more it breaks down, as well as a stew it can be rolled into the large section of meat from the rib cage and slow cooked as a roast (rolled rib roast) and third it does create a wonderful mince that is lean but full of flavour.
hi i really appreciate these videos,im a apprentice butcher in a supermarket in New Zealand,in our shop we only bone out pork.Lamb and beef come in already in primals. I will be finished my apprenticship in a years time.My question is can i call myself a butcher even though during my apprenticeship iv never had to bone beef????
I watched and liked all 3 videos very much. I was wondering how one such as myself could get big beef ribs for slow grilling or something similar for soups? Would you recommend neck bones with more meat for soups?
Hello, yes I would recommend that you use neck bones for soup because the meat around the neck bone is chuck steak which is ideal for soup, the longer it is cooked the more it breaks down and becomes very tender.
+methodicaljuan I remember as a kid and even into the 80's, having an oven full of nice meaty beef ribs slow cooked that you could actually make as a meal. Nowadays, those skinny little almost no meat things, sold as beef ribs, are hardly worth using for anything but soup broth.
i only kill one cow per year so i do not know my cutting lines very well which means I binge watch this series of videos every year the day before i bone out and its absolutely fantastic cant believe you haven't made a series on processing your primals you are a natural teacher, also by butchering myself it saves me $300 and i am assured of having all my own meat which sometimes as a farmer you do wonder for example once i gave a butcher a chilled carcase in the morning and got back in the afternoon a load of chilled packs with frozen meat packs in the middle?.
Hi Samo64 I uploaded these videos for people exactly like you, not for me to show off about how fast I can bone but to show home butchers where to cut and how to do it. Thank you for your kind words and appreciation
Great videos. A couple of questions if I may. How many days after slaughter donyou recommend butchering? What temperature is optimal in the work cooled room to butcher? I notice the meat is firm but not frozen. Regards
Impressive knife skills. you trimmed it almost to the bone on your first try. Maybe there is a different demand over there, but here (New York), after the filet comes off, the meat on the ribs stays there. Its either cut into 2" rib portion or across, 3 rib each about 1/2" thick. LA (lateral access rib. they both fetch good market price.
ive watched your videos and they are great. can you add a section where you do it all in real time? just a suggestion if you make any more videos or want to add to videos you have already done.. would be nice to see
hey master, i am a mexican butcher, i like your demostration the latin people, well in especial the mexican people used the all things not tho sausech i used to make a beef soup the people say, the bone is the flavor of the soup is true i dont no but the people likes and i am your estudent je je je
HI rohancito, The premium cut shown in part 3 how to bone a forequarter of beef is the rib eye however in Australia this cut is called Rib Fillet, thank you for your kind comments and I am very happy that you found it a help.
I guess it's just a U.S. thing but we don't take the spinalis of the rib fillet. We cut meaty ribs for Texas bbq or saw across for flanken style ribs then leave that cap wrapped around the fillet and call it ribeye steak.
I have no idea, but may it be, that the best (or most expensive) parts are already taken off, when you buy the "robbed" forequarter? Apart from that, Google is your friend!
this guy is like the bob ross of butchers. Who made that knife, it seems like something that flimsy looking would last through maybe two cuts before breaking or dulling severely
Dommage la démonstration est très intéressante mais il faudrait que dans les commentaires la traduction en français soit possible! Nous ne sommes pas des anglophones ici!
petnzme01 Calling someone a fool for thinking about safety, makes you the fool! I am a master butcher, as I have been a meat cutter, and butcher from the age of 15, which puts me at 40+ years in the business. Knowing how to handle a knife does not let anyone get away from safety! I boned cows, and bulls for 25 years, on a piece work basis, you had to get 10 beef a day, to make good money, and mesh gloves, and belly guards were mandatory.
but hes kinda teaching everything you can "do" when in teaching you teach things that are time consumes so people know how it is done. Mind you if it was for my own home use i would do it. i believe in uses EVERYTHING if your able to why waste when you dont have to.
![[4K] Watch SpaceX Catch A Starship Rocket From Space!!! #IFT5](http://i.ytimg.com/vi/pIKI7y3DTXk/mqdefault.jpg)
I can't say that I'd ever use these techniques, as I am not a butcher. However, I had to comment on the care and respect you show for the animal and the work of the farmer. This is evident in the economy of motion and precision with which you work. It's a beautiful thing to see a craftsman exercising his trade at the highest levels :) Thank you.
Very well done. I worked as a meat cutter for seven years in the 1970s while I was in high school and summers while at university. I worked through the transition from whole sides and quarters of beef in the retail setting to vacuum-packed, mostly boneless beef primals because of the large increase in transportation costs after the 1973 Oil Crisis. These videos bring back many good memories. There seems to be a trend towards locally raised and butchered beef these days. Perhaps once I am fully retired I'll get back into it for old times sake. I still have my knives, steel, hooks, and saw, and I occasionally use the knives after purchasing vacuum-packed primals of pork and beef.
Good on you Thomas keep the art alive
Mr. Cross I am absolutely amazed at your work, slow and precise explanation. I am Greek, and in Greece all the names are different and I cannot get what I want since I have been brought up in English speaking countries. Thank you so much for sharing your knowledge with us.
You gotta be the best to inform butchery by far thanks mate 🤗
Watched all 6, very informative especially for those who start in butchery world like myself
As a Canadian rancher prepping a carcass at home I found this very educational thank you
Most excellent series. Very detailed and perfect speed making it easy to follow along (if I had my own cow, of course). I hope you are still around and would love to see more videos from you.
Thank you very much!
Great job on the cutting and explanation. I’ve been doing deer, elk, and antelope for years and it’s great to see that differentiation so I can do roasts and different steak cuts. Thanks for posting and sharing
thanks for the videos Michael, as you said not everyone has/wants to use a band saw etc. I really enjoyed watching you break down the beast with a knife, another 10 times of watching it, and Im going out with a boning knife and give it a go...what can go wrong and as we all know practice makes perfect.
Michael, thanks for these videos! I think I have seen nearly every video on YT and I have to say that yours are about as comprehensive as can be without being hands on. I think that if a person is interested in being a butcher or would just like to process their own animals this hour of videos would be worth watching (maybe more than once). Congratulations on a job well done these are the best videos for the wannabe butcher. Please DO POST MORE! Pork , venison, goat and sheep butchering !!!
I thoroughly enjoyed these tutorials. I never knew how a Primal Beef was butchered and to be honest I am still a bit foggy on how it is done. So, I will have to review these many times before I actually am able to define where an what comes from. Thank You and I look forward to more info tutorials.
Harry
It's very educational for a person like me sir. I am hoping to have a butcher job but I'm not fully equipped with such skill even I've undergo slaughtering training for one month. But I feel I still have more space within me for a knowledge on this kind of job but as of now I need an employer to accept and hire me and trust me that I will do things of their expectations.
Excellent videos, Michael. It's real mastery. Or rather mastery squared. Great expertise of doing the work coupled with outstanding ability to teach it. Plus a huge brownie point to the videographer.
Thanks for that Michael it was very informative....I work in a lamb plant then I get a call this afternoon 16/11/11 and get asked to bone beef and do a costing for at our sister plant on Friday 18/11/11......LOL I havnt boned beef for 17yrs and it was just panic......Thanks again.....Memory restored.
I watched all trhee parts!
It's good to see samebody very skilled and that enjoys what he's doing, to the point of sharindg it.
Thanks, I learned something today.
It's always a pleasure to watch a master at work!
I enjoyed all 6 of your videos! Please do more!!
Wow as i am farming in canada and butcher a beef for the family every year this tutorial is the best . You must have a magic knife as it seems that it never gets dull! LOL. Thank you for sharing your expertize.
Thanks Keith, glad you enjoyed it. I love my magic knife!!
I haven't broken down a beast in about 30 yrs. Thanks for the refresher course! Now I'm off to butcher the two sides of a 275kg weaner. This will help a lot. (Great technique I might add)
thank you mr Cross for this vidéos i am a young french butcher and i have Learn many things with you☺
Watched all 6. Thanks for doing them!
All 3 videos were great
you make it look easy.
Cheers......
Great videos on meat processing. A very excellent approach and No Saw!
Thanks 👍
wow!! thats what I call a real master butcher. and he does not even use a steel gloves for cutting, i 'd like to learn form you master!!
i cant believe i watched this 2yrs ago and still very entertained now.
Thanks you I am going to bone my first beef tomorrow and am very thankful for your videos. Here's to great eating! -Jim
I love what you did and the way you presented it.
Thank you
thanks for your extraordinary, professional explanations in combination with perfect demonstration in cuts. Would like to watch life, when you debone and cut meats.
Excellent job! Good video very respectful. I wished you had a business in my neighborhood. Real pro micheal.
Iv'e cut meat since 1975 and STILL learned something here ,the rolling of the lower rib section would make a beautiful roast
Since you are butcher yourself do you mind helping me understand the difference between robbed and full quarter? need to know what a robbed quarter means :)
Great video, thanks very much! just wondering is that the hanger you cut out at 9m30s?
great to see these the butcher arts need to come back in america and this is an easy way to get people interested cuz once you start watching these its fascinating
Unless you've actually butchered a quarter, you can't appreciate this man's skills. I've helped with dozens of animals and never seen someone handle the knife like this. He makes a very labor intensive, exacting process seem simple but it's not.
A true professional.
+oceantraveller11 Speaking as a retired Butcher myself, obviously it's years of practice & the knife skills & the skill of the wrist of the knife hand. Great clean worker to watch!
oceantraveller11 00
He can't bone for shit, I'll show him a thing or two
Great demo with no saw. Thanks!
Thank you so much sir I've learned a lot from your video
great job sir!!!! i hope to be as good in butchering as you are. best wishes to you and God bless! cheers!
What are you up to these days michael? These videos were really helpful to me when I was learning carcass breakdown. What are you currently doing for work? Where do you live? Wish you had more videos because they are really well done
this is one great video its very useful. as am a hotel management student from india... Thanks a lot sir..... Clement
@HACollins1 Hi and thank you for your question, the chuck is a very useful cut when it is used the right way, The chuck is best used for this, first it can be diced as it makes a very tender stewing meat, most Mexican dishes use this because the more it is cooked the more it breaks down, as well as a stew it can be rolled into the large section of meat from the rib cage and slow cooked as a roast (rolled rib roast) and third it does create a wonderful mince that is lean but full of flavour.
hi i really appreciate these videos,im a apprentice butcher in a supermarket in New Zealand,in our shop we only bone out pork.Lamb and beef come in already in primals. I will be finished my apprenticship in a years time.My question is can i call myself a butcher even though during my apprenticeship iv never had to bone beef????
Ladies and gentlemen, you have just witnessed the "Mr. Rogers" of meat cutters. great videos
I watched and liked all 3 videos very much. I was wondering how one such as myself could get big beef ribs for slow grilling or something similar for soups? Would you recommend neck bones with more meat for soups?
Hello, yes I would recommend that you use neck bones for soup because the meat around the neck bone is chuck steak which is ideal for soup, the longer it is cooked the more it breaks down and becomes very tender.
Michael Cross
Thanks
+Michael Cross all day in a crockpot mmmmm
+methodicaljuan I remember as a kid and even into the 80's, having an oven full of nice meaty beef ribs slow cooked that you could actually make as a meal. Nowadays, those skinny little almost no meat things, sold as beef ribs, are hardly worth using for anything but soup broth.
i only kill one cow per year so i do not know my cutting lines very well which means I binge watch this series of videos every year the day before i bone out and its absolutely fantastic cant believe you haven't made a series on processing your primals you are a natural teacher, also by butchering myself it saves me $300 and i am assured of having all my own meat which sometimes as a farmer you do wonder for example once i gave a butcher a chilled carcase in the morning and got back in the afternoon a load of chilled packs with frozen meat packs in the middle?.
Hi Samo64 I uploaded these videos for people exactly like you, not for me to show off about how fast I can bone but to show home butchers where to cut and how to do it. Thank you for your kind words and appreciation
I DON'T WHY, BUT I CAN WATCH THIS FOR HOURS.
great video thanks for sharing, also what brand of knife you are using please?
Great videos. A couple of questions if I may. How many days after slaughter donyou recommend butchering? What temperature is optimal in the work cooled room to butcher? I notice the meat is firm but not frozen.
Regards
hang for 10 - 14 days in a chiller.
+D Barbz Thank you.
I watched these years ago when I was working at the butchers hope you’re doing well ! :)
Impressive knife skills. you trimmed it almost to the bone on your first try. Maybe there is a different demand over there, but here (New York), after the filet comes off, the meat on the ribs stays there. Its either cut into 2" rib portion or across, 3 rib each about 1/2" thick. LA (lateral access rib. they both fetch good market price.
My boss as an aprrentice yob was no way near as easy going and patient as you. Thanks for the video
Hi Michael
- I am still waiting for more of your videos. You are so talented we butchers (I- wanna be) could learn a lot from you.
ive watched your videos and they are great. can you add a section where you do it all in real time? just a suggestion if you make any more videos or want to add to videos you have already done.. would be nice to see
very well done after wotching this i butcher my first carcus and i must say i did pritty good thanks to you and others how do these videos
For some reason that dangling neck bone made me so hungry.. that would make a NICE Beef Stock or soup , Au Jus as you said.. Yum Yum..
hey master, i am a mexican butcher, i like your demostration the latin people, well in especial the mexican people used the all things not tho sausech i used to make a beef soup the people say, the bone is the flavor of the soup is true i dont no but the people likes and i am your estudent je je je
HI rohancito, The premium cut shown in part 3 how to bone a forequarter of beef is the rib eye however in Australia this cut is called Rib Fillet, thank you for your kind comments and I am very happy that you found it a help.
Awesome can you show us some steak slicing including the t bones and other easy processing techniques.
Would u break down a quarter of moose the same way ?
Perfect!
Great demonstration thanks.
Thanks Michael it was wel worth watching!!
Are you using a Dexter boning knife?
excellent job done. very educational.
Big help, i just got a job at a butcher shop and now i know how. Lol
Thanks for this video, Mike.
We use a wire brush to mechanically separate all that trim from the bones till they're white. Sell the bones for soup and trim to the local school.
I guess it's just a U.S. thing but we don't take the spinalis of the rib fillet. We cut meaty ribs for Texas bbq or saw across for flanken style ribs then leave that cap wrapped around the fillet and call it ribeye steak.
Can someone help me. whats the difference between a full forequarter and a robbed forequarter?
I have no idea, but may it be, that the best (or most expensive) parts are already taken off, when you buy the "robbed" forequarter? Apart from that, Google is your friend!
I appreciate butchers, thanks for showing your skills.
Very nice job thank you master
Great job mam!
very helpful for aspiring butcher like me.
this guy is like the bob ross of butchers. Who made that knife, it seems like something that flimsy looking would last through maybe two cuts before breaking or dulling severely
thank you
Nice job and thank you.
Love ur videos
I dont think I will ever bone an animal ever. But this was damn interesting just to see ;)
Smart man selling fat in a way the customer won't complain
Can you show Bison or emu?
You broke my heart when you took the meat off the ribs. Cut those in half length wise and you have Texas BBQ ribs.
0
mdspider do u mean at 0:45 secomds
Dommage la démonstration est très intéressante mais il faudrait que dans les commentaires la traduction en français soit possible! Nous ne sommes pas des anglophones ici!
thank you for your help
Beautiful!
Thank-You Sir.
You haven't wear any protection gears sir!
awesome ! thanks mate
Best way for waisting ribs and more
Not saying its wrong just here in south texas we do it a little diffrent.
petnzme01 Calling someone a fool for thinking about safety, makes you the fool! I am a master butcher, as I have been a meat cutter, and butcher from the age of 15, which puts me at 40+ years in the business. Knowing how to handle a knife does not let anyone get away from safety! I boned cows, and bulls for 25 years, on a piece work basis, you had to get 10 beef a day, to make good money, and mesh gloves, and belly guards were mandatory.
Why You eat terror mata?
Great!!
wonderfull
@HeartlandAuction well said.
Victoria Australia
but hes kinda teaching everything you can "do" when in teaching you teach things that are time consumes so people know how it is done. Mind you if it was for my own home use i would do it. i believe in uses EVERYTHING if your able to why waste when you dont have to.
8:01 you said mostly completely denuded, thats not even close to denuded. some pro you are haha
Damn that meat looks like a dead animal :O
what a sweet sweet nice butcher
making all bones looks like white, good job
how tha fuck did I get here
And with great BBQ size on your big GriLl